1. Place the roasted bell peppers, dried ancho chiles and sugar in a medium, heavy-bottom sauce pan. Simmer uncovered over low heat until the chiles are very soft and most of the liquid is evaporated, about 1 hour, 15 minutes. Stir in the balsamic vinegar, remove from heat and cool.

2. In a blender, or with a hand-held blender, purée the ancho-pepper mixture. (This makes 1 cup ancho-pepper purée, more than is needed for the chutney. It will keep in the refrigerator, covered, for up to 2 weeks.) Fold one-fourth cup of the purée (add more to taste) into the cranberry sauce. This makes more chutney than is needed for the sandwich; keep covered in the refrigerator for up to 2 weeks.

Roasted kabocha squash spread

1/2 kabocha squash, halved and seeds removed

1/2 tablespoon oil

1/4 cup brown sugar

1 teaspoon salt

1/2 cup crème fraîche

1. Heat the oven to 375 degrees. Place the kabocha cut side down on a cutting board and cut away the thick skin with a knife (or also use a peeler for harder-to-cut spots). Cut the squash into about half-inch strips and toss them with the oil, brown sugar and salt.

2. Place the squash on a parchment-lined baking sheet and roast in the oven until the squash is soft and caramelized, about 35 minutes.

3. In a food processor, purée the squash until smooth, adding a bit of water if necessary. Cool the purée and fold it into the crème fraîche. This makes about 1½ cups spread, more than is needed for this recipe. It will keep, covered in the refrigerator, for up to 5 days.

Spread a generous layer of roasted kabocha spread on one side of two slices of bread and a layer of ancho-bell-pepper-cranberry chutney on the other side of the remaining slices of bread. Put several slices of turkey breast on top of the chutney. Divide the bacon between the two sandwiches, placing it on top of the turkey. Top with the romaine and invert the bread slices with the kabocha spread over the rest of the sandwiches. Serve immediately.